title: [The effect of fattening of swine using grape cake on carcass characteristics and meat quality].
abstract: Fattened pigs were given standard diet containing 10% of crushed cake from white or red grapes. The replacement of part of the diet by this material was not found to exert any adverse influence on the health of the animals, evaluated according to slaughter characteristics. In most of the studied characteristics of the carcass and meat the difference between the control and experimental animals was not statistically significant and the meat of the animals had satisfactory nutritional and technological properties. The use of both kinds of grape cake resulted in the production of carcasses with a higher percentage of lean meat. The experimental animals also had a higher proportion of essential fatty acids in intramuscular fat.
mesh_terms: D000273:Adipose Tissue / Q000032:analysis; D000821:Animal Feed; D000818:Animals; D001835:Body Weight; D008460:Meat / Q000032:analysis*; D009753:Nutritive Value; D013552:Swine / Q000378:metabolism / Q000502:physiology*
vernacular_title: Vliv hroznových výlisků ve výkrmu prasat na nĕkteré charakteristiky tĕla zvírete a na jakost masa.